Country Quinoa Breakfast Bowl
Country Quinoa Breakfast Bowl made with diced ham, peppers, onions, and mushrooms topped with cheddar cheese and an over-easy egg is the quinoa version of a hearty country breakfast!
If you like this easy quinoa recipe, check out my Mediterranean Quinoa Salad!
Country Quinoa Breakfast Bowl
This savory breakfast is the perfect way to use up leftover cooked quinoa or veggies from the night before. It’s basically a country breakfast bowl recipe, but we’re swapping out the potatoes for quinoa. This dish is really forgiving, so go ahead and add your own favorite ingredients or spices. Sometimes I’ll leave out the cheese and top with avocado instead, or throw a dash of cayenne in there for some heat. You can also swap out the ham for leftover chicken or tofu if you have leftovers to use up!
Can I eat quinoa for breakfast?
Quinoa is a great breakfast food, it is considered a whole grain and has fiber and protein. It also pairs really well with a lot of other healthy ingredients, like vegetables and savory spices.
You can also make a sweet quinoa bowl by taking out the savory add-ons and using ingredients like maple syrup, vanilla extract, ground cinnamon, cocoa powder, almond butter, almond milk or coconut milk, banana slices, strawberries, or even dark chocolate!
Is quinoa better than oatmeal?
Quinoa and oatmeal both have their health benefits, and honestly I like to go with either depending on my flavor preference that day. Oatmeal can be easier because you can get the quick-cooking kind. But quinoa bowls are a perfect way to use up leftovers!
As with anything, always double check that the brand you are buying is certified gluten free, if you are following a gluten free diet.
Can you make the quinoa ahead of time?
Quinoa will last in the fridge for 3-4 days in an airtight container. So you can make it earlier in the day and hold it in the refrigerator until dinner later. You can also freeze quinoa for a few months which is perfect for prepping meals ahead of time!
How to Make Quinoa From Scratch
Fluffy quinoa is not hard to make at all. Think of it like rice! Rinse it, add your salt and liquid, then cook until the water is gone. I like to make some extra ahead of time as a meal prep for the upcoming week.
- Put one cup of quinoa in a bowl. Add water until just above the quinoa. Use your hand or a slotted spoon to stir, then drain the water from the bowl. Repeat this two more times to rinse the quinoa. You can also use a fine mesh strainer for this step if you have one and just rinse it for a minute.
- Add quinoa to a saucepan over medium heat, with 1 3/4 cup water and 1/4 tsp of salt. Bring to a boil and stir.
- Turn heat down to lowest setting and cover the pot, leaving a small space in the lid for some steam to escape. Cook for 15-20 minutes, or until the quinoa has soaked up the water. Remove from heat.
- Fluff with a fork before adding other ingredients and serving.
Tips for Making This Quinoa Breakfast Bowl
- If you follow a gluten free diet, double check that your quinoa is certified gluten free. Some grains have a lot of cross contact when they’re grown and manufactured, so it’s a good idea to always double check.
- This is the perfect breakfast the morning after a holiday. You can use up some leftover ham, or swap out the ham for leftover turkey.
- Add a pinch of cayenne pepper or red pepper flakes for some heat. You can also add a pinch of salt and black pepper to taste.
- This recipe works with whatever veggies you have in your pantry or leftover from the night before. Try tomato slices, cherry tomatoes, sautéed kale, zucchini, or baby spinach. Or other foods like almonds, black beans, and chia seeds.
- You can also dress this up with other ingredients like beans, pumpkin seeds, or a squeeze of lemon juice or lime juice. You can also swap out the cheddar cheese for
- Monterey jack, or even feta cheese if you’re looking for more flavor.
- Make this bowl vegan by leaving out the cheese, eggs, and ham, increasing the veggies and drizzling with olive oil before serving for some healthy fats. Or swapping the cheese for vegan cheese.
- One cup of dry quinoa will yield about three cups cooked quinoa. I usually make about this for two people, and just store any leftovers for later.
- Sometimes I also add a spoonful of plain nonfat greek yogurt on top of this. I like to think it’s a healthier version of sour cream. But it tastes like yogurt. Do it if you think you’d like it.
- Personally I like over-easy eggs, but you can also use soft boiled eggs for this recipe instead.
Country Quinoa Breakfast Bowl
Ingredients
For the Quinoa
- 1 cup quinoa, uncooked, rinsed
- 1 3/4 cup water
For the Country Bowl
- 2 large eggs
- 1 medium green bell pepper , chopped
- 1 small onion, chopped
- 1/4 tsp black pepper
- 1 cup mushrooms , sliced
- 1 cup fully cooked ham , cut into 1-inch pieces
- 2 tbsp shredded cheddar cheese
- cooking spray
Equipment
- sauce pan
- skillet
Instructions
Cook the Quinoa
- Add quinoa and water to a pot over medium-high heat. Bring to a boil, stir, and reduce heat to a simmer (lowest heat setting). Place lid over pot, leaving a small space open for some steam to release. Leave for 15-20 minutes, or until it's soft and the water has absorbed. Fluff with a fork once it's cooked through.
For the Country Bowl
- While the quinoa is cooking, grease a large skillet with cooking spray and place over medium-low heat. Crack two eggs into the skillet and cook until egg whites are no longer translucent. Flip over carefully and cook for about 1 minute, then remove from skillet and set aside.
- Increase heat to medium and add onions, bell pepper, and black pepper to same skillet, stirring frequently for about 5 minutes.
- Add mushrooms to the skillet and cook an additional 5 minutes, until onions and peppers are soft and mushrooms start to brown.
- Add ham and cooked quinoa to the skillet and stir, cooking for 2-3 minutes just to heat up the ham. Divide into two bowls and top with the eggs and shredded cheddar.
Notes
Nutrition
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